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Fresh Spinach combined with olives, red onion, tomatoes, cucumber, and sprinkled with feta cheese. The pasta adds a delicious texture and is tossed with a red wine vinaigrette.
We have been loving the weather here in Utah this past week. Going on walks every day, wearing shorts, and even getting a little sun. The weather has been beautiful.
Until today. We woke up to snow. I cried a little inside when I looked out the window. And I am not talking about a little snow. We had inches of snow and the snow plows even had to come out! It has been snowing all day long and the tulips are covered. *sigh* Gotta love Utah weather. But at least is is supposed to warm up by the end of the week and we can hopefully enjoy the spring weather here again soon!
As you already know by now I love a great salad. A salad full of flavor, color, and texture. This salad was all that and more! It was absolutely gorgeous once I put it together. And honestly. Will be one of the best salads that I ever have!
It is combined with so many delicious things. Spinach, olives, red onion, tomatoes, cucumber, and sprinkled with feta cheese. But the key to this salad was the added pasta. I used the vegetable infused rotini pasta. It gave it such a great texture combined with all of the flavors. I love pasta mixed with greens and veggies.
The end result of this salad was gorgeous! I loved all of the bright colors and vegetables and the spinach hidden throughout.
The salad is tossed in a tangy red wine vinaigrette which gave this salad the perfect finishing touch. It had delicious spices and herbs in the dressing and coated the salad perfectly. I really couldn’t believe how amazing this salad was. It was delicious and full of flavor. It is sure to be a hit with your family and is one impressive and delicious salad!
Recipe adapted from all recipes
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Greek Spinach Pasta Salad
Ingredients
- 3 cups baby spinach
- 1 pound cooked, rinsed, and cooled rotini pasta
- 1 ½ cups cucumber, cut in half lengthwise and then into ¼-inch pieces
- 1 pint halved cherry tomatoes
- 1 cup pitted and halved kalamata olives, or black olives
- ½ cup thinly sliced red onion, about half an onion
- 6 ounces crumbled feta cheese
Red Wine Vinaigrette
- ½ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add 3 cups baby spinach, 1 pound cooked, rinsed, and cooled rotini pasta, 1 ½ cups cucumber, 1 pint halved cherry tomatoes, 1 cup pitted and halved kalamata olives, ½ cup thinly sliced red onion, and 6 ounces crumbled feta cheese in a large bowl. Toss to combine.
- In a small bowl whisk together ½ cup extra virgin olive oil, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, ¼ cup red wine vinegar, ½ teaspoon salt, and ½ teaspoon ground black pepper.
- Pour the dressing over the salad and toss until everything is well coated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this salad and it was absolutely awesome. I was a little nervous about the Red Wine Vinaigrette but it was fabulous. I did make a couple of changes that I loved. I did not have a cucumber, so I cut up broccoli very small and used that instead. I put a little extra spinach in. The Kalamata olives are a must (no black olive substitute). Thank you for this awesome recipe!
I made this recipe this week, and it is delicious! Thank you so much. My family enjoyed it and my husband said he could eat it every day!